|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food handler slicing meat on slicer and then sprayed sanitizer on the slicer with debris still on the slicer, then wiping. Follow proper wash, rinse and sanitize procedures. CDI - Provided education, slicer was recleaned and sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad in the grab n go cooler at 45F, stacked too high and blocking air flow of the unit. CDI - PIC removed the top layer of product and voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at the 3-compartment sink above 400 ppm. CDI - Sanitizer was diluted and is now reading between 200-400 ppm of quat. Contact chemical company to check the calibration of the dispensing unit. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle on shelf with single service, Observed soiled aprons and jackets on the shelves with single service items. |